Method of preserving potatoes and other vegetables.



- for Preserving Potatoes and other make and use the siding at'FREDERICK WM.

weenie.

No Drawing.

To all whom it may concern: Be it known that I, FREDERroK W. HAUs-SERMANN, a citizen of the Chicago, in the county of Cook and State ofIllinois, have invented certain new and useful Improvements in Mextrhodsegetables; and I do hereby declare the following to be a full, clear,and exact description .of the invention,fsuch as will enable othersskilled in the art to which it appertains to same.

This invention relates to methods of preserving potatoes and othervegetables, and one of the principal objects of the invention is toprovide a method of drying and. preserving potatoes, carrots, beets,lentils, and other vegetables by forming a dough or plastic mass ofcertain vegetables and after they have been spiced, running them throughheated rollers to form either fiat sheets or strips of the dried andpresevred materials in the form of noodles or in tubular form likespaghetti.

The general objects of the invention may be carried out as follows: Imay take for instance sweet potatoes and after boiling them thoroughlyand removing the skins, I boil a quantity of rice to mix with the sweetpotatoes in sufiicient relative proportions to form a sort of dough ofplastic mass, added to this may be spices of diflerent kinds, such ascinnamon, cloves, nutmeg, or other similar flavoring. After the doughhas been mixed and kneaded properly it is passed through heated rollersand may be then cut into strips or into various figures. When thismaterial has been properly packed it is in condition for sale, andwhenit is ready Specification of Letters Patent.

United States, re-

1ng the same, rice to the potatoes in a quantity suflicient'toHAUSSERMANN, OF CHICAGO, ILLINOIS. METHOD OF PRESERVING POTATOES ANDOTHER VEGETABLES.

Patented Aug. 10, 1915..

' 1 application filed November 21, 1914. Serial No. 873,400.

to be used it may be merely moistened with hot water or it may be usedfor flavoring soups or other dishes.

he proportions which I have found giving the best results are aboutequal parts of 'eachof the materials namely, rice and sweet potatoes.

It will be obvious that turnips or other vegetables may be treated in asimilar manner and rice is considered a desirable element in making upfood products of this character, for the reason, that it forms anexcellent binder and has a slight flavor which will take up flavoringmatter.

at is claimed is 1. A method of preserving potatoes which consists inboiling the potatoes, peelboiling rice, and adding the form a dough,rolling the materials into flat sheets or strips and cutting the sameinto the desired shape.

2. The method of preserving vegetables which consists in adding an equalquantity of rice to the boiled and peeled vegetable, adding spices tothe mass, kneading the mass, and passing it through heated rollers.

3. A method of preserving vegetable matter which consists in boiling thevegetable, adding an equal quantity of boiled rice thereto, addin aflavoring matter to the mass and passing the mass through heated rollersto form the same into strips.

In testimony whereof I aflix my signature in presence of two witnesses.

FREDERICK WM. HAUSSERMANN. Witnesses:

HERMAN E. EWoHN, Rov JUNoLAs.

